Deskripsi Pekerjaan
Join our dynamic culinary team at Grahamandiri Manajemen Terpadu as a Chef/Cook! We're seeking a passionate and skilled professional to create exceptional dining experiences in Depok. As a key member of our kitchen brigade, you'll develop innovative menus, maintain strict food safety standards, and lead a team in delivering consistently high-quality dishes. This role offers the opportunity to showcase your creativity while working in a fast-paced, collaborative environment. We provide competitive compensation, professional development opportunities, and a supportive workplace culture focused on culinary excellence.
Our ideal candidate thrives in high-pressure situations, demonstrates strong leadership skills, and possesses a deep understanding of Indonesian and international cuisines. You'll work closely with the management team to optimize kitchen operations, control costs, and ensure customer satisfaction through every plate served. If you're ready to elevate your career in the hospitality industry, we encourage you to apply today and become part of our commitment to culinary innovation and guest delight.
Tanggung Jawab
- Prepare and cook high-quality dishes following established recipes and presentation standards
- Manage kitchen inventory, ordering, and stock rotation to minimize waste
- Train and supervise junior kitchen staff in cooking techniques and safety protocols
- Develop seasonal menus that balance creativity, cost-effectiveness, and customer preferences
- Ensure strict adherence to hygiene and sanitation regulations (HACCP standards)
- Monitor food quality and consistency through regular taste testing and plate inspections
- Coordinate with front-of-house staff for smooth service during peak hours
- Maintain kitchen equipment and report maintenance needs promptly
Kualifikasi
- Minimum 2 years of professional cooking experience in commercial kitchens
- Culinary degree or equivalent certification preferred
- Deep knowledge of Indonesian cuisine and international cooking techniques
- Strong leadership and team management abilities
- Certification in food safety and hygiene (e.g., HACCP)
- Ability to work efficiently in high-pressure environments
- Excellent communication and problem-solving skills
- Basic understanding of kitchen cost management and inventory control